Caraotas Negras, or black beans, are a staple dish in Venezuelan cuisine. Typically cooked on the stove with onions, peppers, garlic, and other spices, they are served as an accompaniment to many Venezuelan dishes, including soups, arepas, and the national dish, Pabellón Criollo.
Caraotas Negras are also known as Venezuelan Beans or Criollo Caviar and are found simmering on the stove in many Venezuelan households every night.
Origin and Cultural Significance
Caraotas Negras are an important ingredient across Venezuela and South America. They have been enjoyed across the continent for centuries. Popular from Brazil to Mexico, black beans have many different names.
Mayans called them Buul or Quinsonch, Aztecs called them Etl, Incas called them Purutu, Venezuelan Cumanagotos called them Caraotas or Chibchas, Colombian Cumanagotos called them Histe and Caribbean Cumanagotos called them Cuna – a testament to just how popular the beans are across the continent.
Native to the Americas, black beans became a staple part of Venezuelan cuisine, and their versatility combined with nutritional value has made them a part of many different Venezuelan dishes. Caraotas Negras can be enjoyed as a filling dish served with rice and vegetables, or as part of a bigger meal like Pabellón Criollo. They are enjoyed at simple mealtimes as well as special occasions and celebrations.
Caraotas Negras Recipe
Caraotas Negras, or black beans, are a staple dish in Venezuelan cuisine. Typically cooked on the stove with onions, peppers, garlic, and other spices, they are served as an accompaniment to many Venezuelan dishes, including soups, arepas, and the national dish, Pabellon Criollo.
Ingredients
- Dried black beans - 2 cups
- Onion (chopped) - 1
- Green bell pepper (chopped) - 1
- Garlic cloves (minced) - 2
- Vegetable oil - 2 tbsp
- Ground cumin - 1 tsp
- Dried oregano - 1 tsp
- Paprika - 1 tsp
- Salt (to taste)
- Pepper (to taste)
- Fresh cilantro (chopped) - for garnish
- White rice, cooked - for serving
Instructions
- Rinse the dried black beans thoroughly under cold running water. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and green bell pepper. Sauté until the vegetables are softened and the onion is translucent.
- Stir in the minced garlic, ground cumin, dried oregano, and paprika. Cook for another minute, allowing the spices to release their aroma.
- Add the rinsed black beans to the pot and stir to combine with the sautéed vegetables and spices.
- Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are tender and the liquid has thickened. Stir occasionally and add more water if needed to prevent sticking.
- Season the Caraotas Negras with salt and pepper to taste. Adjust the seasoning according to your preference.
- Serve the Caraotas Negras hot over a bed of white rice. Garnish with freshly chopped cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 490Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 155mgCarbohydrates: 82gFiber: 17gSugar: 6gProtein: 24g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.